An example of “desperation pie,” vinegar pie’s origins trace back to times when lemons were hard to come by. Here, we bring things full circle by using our Meyer Lemon Honey vinegar to revive a classic.
INGREDIENTS
Makes one 9-inch tart
For the crust:
1 cup all-purpose flour
¼ lb unsalted butter, kept cold and cut into cubes
½ tsp salt
1 egg
For the filling:
4 large eggs
1 cup sugar
⅓ cup Acid League Meyer Lemon Honey Living Vinegar
⅔ cup heavy cream
For serving:
Icing sugar or lightly whipped cream, as desired
DIRECTIONS
For the crust:
In a medium bowl, combine the flour, butter and salt. Work the butter into the flour until only pea-sized pieces remain. Separate the egg yolk and white. Reserve the egg white for later. Add water to the egg yolk to total ¼ cup and add this mixture to the flour and butter until combined. Shape into a disc and wrap with plastic wrap. Chill for at least 30 minutes.
Preheat oven to 350°F.
On a lightly floured surface, roll out the dough into a circle about 10” wide and ¼” thick. Transfer the dough to a tart pan and carefully pat into place. Trim the overhanging crust down to ½” and carefully fold it towards the inside of the crust, pressing it in place. Place in the fridge 15 minutes to firm up.
Prick the bottom of the crust with a fork and line it with a piece of tin foil. Fill the foil with baking weights and bake for 30 minutes. Remove the tin foil and weights, brush the bottom with the reserved egg white and bake until lightly golden, approximately another 10 minutes.
For the filling:
Meanwhile, place the eggs and sugar in a medium bowl and whisk until light. Add the vinegar, and mix to combine. Add the cream, mix, and set aside until the crust is ready. Once the crust has been removed from the oven, reduce the temperature to 300°F. Pour the filling into the crust and return the tart to the oven.
Bake for 30 minutes, or until the center of the tart jiggles just a bit. Let cool on a wire rack.
Serve dusted with icing sugar or with lightly whipped cream.
